Recipe Test: Holiday Dinner Rolls

Jill’s rolling in the dough today! Pun intended. She’s testing a no-knead bread recipe and hoping it produces tender dinner rolls you can make this holiday season. Cross your fingers and come cheer her on. 😀

Holiday Dinner Rolls
Makes ? dozen rolls

3 cups lukewarm water
1/2 cup sugar
1 tablespoon active dry yeast
2 1/2 teaspoons sea salt
5 1/4 cups all-purpose flour
1 cup potato flakes
1/4 cup tapioca starch or cornstarch

In a 6-quart container mix all the ingredients together with a spoon or your hand until no patches of dry flour remain. Cover loosely with lid. Leave it on the counter for 2 hours, then store in the fridge until ready to use it.

On baking day, you can divide the dough to shape into a Challah braid, knot-rolls, or round, smooth rolls.

Bake in a preheated oven at 350ºF (177ºC) for 35 minutes, or until golden brown.

When you pull them out of the oven, use a pastry brush to spread them with your favorite vegan buttery spread. This keeps the crust tender.

If you want an oil-free crust with a slightly salty taste,  make the following oil-free wash.

1/2 cup water
1 teaspoon tapioca starch or cornstarch
1/2 teaspoon sea salt

Bring to a boil on the stovetop, constantly stirring, until water is no longer cloudy. Allow cooling slightly. Use a pastry brush to brush wash onto hot rolls as soon as you pull them from the oven.


  1. Jill McKeever, Simple Daily Recipes September 23, 2017
  2. Jill McKeever, Simple Daily Recipes September 23, 2017
  3. Tina Girton September 23, 2017
  4. Tina Girton September 23, 2017
  5. Tina Girton September 23, 2017
  6. Tina Girton September 23, 2017
  7. The Pedestrian September 23, 2017

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